Gemelli Pasta with Creamy Mushroom Sauce

Set a large pot of salted water over high heat and bring to a boil. Once the water is boiling, cook the gemelli pasta according to package instructions. Drain reserving 1 cup of pasta water for later use.

Meanwhile slice all the mushrooms into thin slices. Then chop the garlic, rosemary, and thyme.

Set a large sauté pan over medium heat. Add the butter, mushrooms, and garlic. Add a good sprinkling of salt to the mushrooms. Stir and sauté the mushrooms until they release their juices, 5-6 minutes.

Add in the cooking sherry and fresh herbs. Stir well and simmer another 3-5 minutes, until most of the moisture has cooked down.

Stir in the heavy cream and Parmesan cheese. Once the cheese has melted into the sauce, place the drained pasta into the sauté pan. Stir to coat the pasta with the mushroom sauce. Add ½ - 1 cup of the reserved pasta water to the pan to loosen the sauce.

Once the pasta is well coated and the sauce has tightened a little, taste, then salt and pepper as needed.

Serve warm with an extra sprinkling of Parmesan cheese.